United's executive chefs Gerry McLoughlin and Gerry Gulli are the orchestrators of distinctive inflight dining at 35,000 feet and work closely with corporate chefs to continually evaluate evolving food trends in an effort to bring the best inflight dining experiences to United customers.

Working to complement the gourmet offerings developed by the team of chefs is Doug Frost, United's Master Sommelier. Frost, an expert wine aficionado who works with our beverage committee in the selection and pairing of wines, is one​ of the world's three Master Sommeliers and Masters of Wine.

United corporate chefs

Gerry McLoughlin is the Senior Manager of Food and Beverage Design and Executive Chef within United's culinary team. After completing his culinary degree and a five year apprenticeship at The Shelbourne, a historic hotel in Dublin, Ireland, Chef McLoughlin worked at various establishments including The Drake hotel and The Metropolitan Club in Chicago, and is a member of the American Culinary Federation. With more than 30 years of culinary management experience, Chef McLoughlin oversees worldwide menu development.

Gerry Gulli is an Executive Chef for United who combines his love of food with his interest in aviation. He has been widely recognized for his creativity in designing menus with broad international and regional appeal during his more than 25 years of culinary experience. After receiving his culinary degree, Chef Gulli apprenticed at Chicago's Ritz Carlton, Drake, and Palmer House hotels.

Robin Carr is the Executive Chef for United's Chelsea Food Services catering facility in Newark, and has over 24 years of culinary experience. As a Culinary Institute of America (CIA) graduate, Chef Carr uses her extensive training to create delicious regional cuisine served on international flights.

Shashi Sanamvenkata is the Executive Chef for United's Chelsea Food Services catering facility in Houston, and received his chef certification from the Institute of Hotel Management and Catering Technology in Bangalore, India. Chef Sanamvenkata brings more than 20 years of world experience spanning three continents.

Restaurant/celebrity chef

Yosuke Tanaka entered into the culinary world at Takotubo, a long-established Japanese restaurant operated by his parents in Hiroshima. The Michelin one-star restaurant first began as a tearoom in a theater dating back to 1820. After years of training at Takotubo, Chef Tanaka opened his own kaiseki-style restaurant, Kazura, in Hiroshima, which has also been awarded a Michelin star. At Kazura, he serves dishes with exceptional ingenuity, while using traditional Japanese cooking techniques passed down through generations. Tirelessly pushing the envelope in different areas related to food in Japan, Chef Tanaka is a leading rising star in the world of Japanese cuisine.

Chef onboard program

During the year, members from our team of chefs don their chef jackets for a hands-on experience on international flights. During each flight, the participating chef interacts with customers and crew members to get their feedback on the food served during the flight and to provide a unique dining experience in the sky.

Master Sommelier and Master of Wine

Doug Frost is one of four people in the world who have passed both the Master Sommelier and Master of Wine exams. According to USA Today, "Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines." Doug is actively involved with United's beverage committee in reviewing, tasting and selecting wines served on all flights.​ ​​​
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